Caucus Club's Sauteed Lake Perch

30 minutes

Ingredients:
1 1/2 cup all-purpose flour
2 tablespoons paprika
1/2 teaspoon salt
1 egg
1 cup half-and-half
1/2 cup clarified butter
1 1/2 pound fresh, skinned lake perch

Directions:
Mix flour, paprika, and salt together and set aside. In a small bowl, blend the egg and the half-and-half.
Heat butter in a large saute pan. Dip perch fillets in egg wash first and then into the flour mixture.
Carefully place them into the hot butter in the saute pan and brown on both sides. Remove from the
butter and drain on a paper towel to absorb excess butter. Serve immediately.